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Ostrich Fillet Topped with Beans and Served with Two Sauces


 Serves 4
  •  500 g Klein Karoo Ostrich Fillet
  •  4 Young Green Beans per person, steamed
  •  500 ml Soya Sauce
  •  15 ml Green Peppercorns
  •  15 ml Fresh Ginger, chopped
  •  20 ml Apple Cider Vinegar
  •  Salt and Black Pepper to taste


  1. Mix together all the ingredients and marinate the fillets for 2 hours.
  2. Remove meat from marinade and grill in hot pan to medium rare (3 min per side);  be careful to not overcook.
  3. Reduce marinade in a separate pot to make a sauce.
  4. Blend to remove all the solids.



  • 150 ml White Wine Vinegar
  • 2 Spring Onions, chopped
  • 10ml Fresh Tarragon, chopped
  • 2 Egg Yolks
  • 125ml Butter, cubed
  • Salt and Pepper to taste
  • 5ml Lemon Juice


  • Put the white wine vinegar, spring onion and tarragon in a saucepan and let it simmer to reduce by a third.
  • Allow to cool completely and then strain the vinegar into a heatproof bowl.
  • Add to egg yolks and whisk over double boiler with barely simmering water until foamy.
  • Whisk until the mixture is thick and pale.
  • Add the butter, a cube at a time, whisking until the mixture is thick and smooth.
  • Remove from heat.
  • Add lemon juice and adjust seasoning to taste.
  • Pour pepper sauce on each plate, place fillets on top, place beans on the fillets and drizzle with béarnaise sauce.
  • Serve with boiled baby potatoes.

Recipe by:  Chef Francois Ferreira

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